Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa

Ingredients for Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa

• 3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice

• 40g red onion, finely diced (about 1/2 small onion)

• 2 tablespoons canned chipotle chillies in adobo, minced

• 1/4 tazza di succo di lime fresco

• 1/4 cup fresh coriander, chopped

• 1/4 teaspoons kosher salt

• 1/8 teaspoons freshly ground black pepper

• 35g whole cumin seeds

• 6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)

• 3 cucchiai di olio d'oliva

• 2 teaspoons kosher salt

• 1 1/2 teaspoons freshly coarse-ground black pepper

In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.

If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.

If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.

Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into centre of each chop (avoid bone) registers 63°C, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 66°C). Serve, passing salsa on side.

When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into centre of each chop (avoid bone) registers 63°C, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 66°C). Serve, passing salsa on side.

Avvertenza

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